Kitchen Audit

• Site conducted

  Select

• Conducted on

  Date

• Who is completing the Inspection?

• Are all foods and raw ingredients purchased from nominated suppliers?

  Yes

  No

  N/A

• Are all deliveries inspected at the time of delivery/monitored according to policy?

  Yes

  No

  N/A

• Are goods placed immediately into storage after checking deliveries?

  Yes

  No

  N/A

Stock Control

• Is all stock stored and rotated in use by/best before date?

  Yes

  No

  N/A

• Are all opened dry goods decanted into pest-proof containers and labeled with a best-before date in line with the manufacturer’s guidelines?

  Yes

  No

  N/A

• Is glass stored on lower level shelving in dry and chilled stores?

  Yes

  No

  N/A

• Is all food stored off the floor?

  Yes

  No

  N/A

• Are ready-to-eat foods stored separately/above raw foods in fridges and freezers?

  Yes

  No

  N/A

• Are the only items frozen in house bakery (no cream fillings) or individually wrapped portions of fish that are labeled with a 4-week freezer life?

  Yes

  No

  N/A

Temperature Checks

• Yes

  No

  N/A

• Are fridge temperatures recorded AM and PM and all items stored correctly, covered, labeled, and in date?

  Yes

  No

  N/A

• Is the fridge temperature taken by probing a foil-wrapped block of fat and changed monthly?

  Yes

  No

  N/A

• Are temperature-sensitive foods kept under refrigeration between preparation and service?

  Yes

  No

  N/A

• Are freezer temperature checks recorded daily?

  Yes

  No

  N/A

• Are cooking temperatures recorded at each mealtime on all high-risk foods (all protein foods - breakfast, lunch and dinner)

  Yes

  No

  N/A

• Are foods to be served cold, cooled within 90 minutes of cooking and temperatures recorded, a 2-day shelf life then applied?

  Yes

  No

  N/A

• No reheating takes place, except if a Resident chooses to eat later or at night and a plated meal is reheated?

  Yes

  No

  N/A

Residents Needs

• A choice of modified meals is freshly prepared at each mealtime and to the correct consistency in line with residents' care needs.

  Yes

  No

  N/A

• Are Residents’ likes and dislikes forms completed and up to date?

  Yes

  No

  N/A

• All food offered and consumed is documented on CareControl?

  Yes

  No

  N/A

Health and Safety

• Are raw and ready-to-eat preparation areas segregated and labelled? Separate boards, knives, cloths/sanitiser bottles, cling film dispensers, food labels and bins are avaliable?

  Yes

  No

  N/A

• Are preparation sinks/surfaces sanitised between uses?

  Yes

  No

  N/A

• Are cleaning schedules relevant, maintained and regularly monitored?

  Yes

  No

  N/A

• Are chemicals stored in original labelled containers and kept separate from food stores?

  Yes

  No

  N/A

• Are colour-coded mop heads sent to the laundry daily and green cloths disposed of after use?

  Yes

  No

  N/A

• Is there an oven cloth available and in good condition?

  Yes

  No

  N/A

• Is the floor covering free from any split, blown or cracked seals

  Yes

  No

  N/A

• Are the wall tiles or cladding free from any cracks, blowing or chips?

  Yes

  No

  N/A

• Are the walls, floors, doors and ceilings free from dirt or debris?

  Yes

  No

  N/A

• Is the fridge and freezer clean with seals free of mould/Dirt?

  Yes

  No

  N/A

• Have all food areas been free from pests since the last audit?

  Yes

  No

  N/A

• Have all issues highlighted by the pest control contractor been actioned?

  Yes

  No

  N/A

• Is all equipment in good working order?

  Yes

  No

  N/A

• Is a foot-operated bin in place that is clean?

  Yes

  No

  N/A

• Have all reported maintenance issues been dealt with satisfactorily?

  Yes

  No

  N/A

• Check that the dishwasher reaches a final rinse temperature of 82°C

  Yes

  No

  N/A

• Are fly screens/Zappers in place, clean, and in good repair?

  Yes

  No

  N/A

• Are all hand sinks fitted with a soap & paper towel dispenser and well stocked?

  Yes

  No

  N/A

• Are disposable gloves and hair nets available for anyone entering the kitchen?

  Yes

  No

  N/A

• Are there adequate first aid facilities available & a supply of blue plasters?

  Yes

  No

  N/A

• Are staff following the policy on jewellery, nail varnish etc.?

  Yes

  No

  N/A

• Do all food handlers have good personal hygiene standards?

  Yes

  No

  N/A

• Have all food handlers got in date Food Hygiene Awareness training?

  Yes

  No

  N/A

• Is the Whiteboard updated with at least two options at each meal time?

  Yes

  No

  N/A

• Is the allergen sign displayed at the entrance stating “Please advise the team of any food allergies you may have”?

  Yes

  No

  N/A